Apple Zapple Pie
By Yankee Magazine|Sep 23 2008|
Granny Smiths are the apple; applejack brandy, the zapple. Serve with hard sauce, ice cream, heavy cream, or cheddar cheese. –Sugar Hill Inn, Franconia, New Hampshire
Yield
Serves 8
Ingredients
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon
Dash of nutmeg
Dash of salt
1/4 cup molasses
1/4 cup applejack brandy or bourbon
6 to 7 Granny Smith apples
Pastry for 2-crust 9-inch pie
2 to 4 tablespoons butter
Sugar
Instructions
Combine sugars, flour, spices, salt, molasses, and applejack together. Pare and core apples, slice thin, then add sugar mixture, stirring well. Fill bottom crust with apple mixture, dot with butter, and cover with top crust. Vent the top, sprinkle with sugar to sparkle, and bake in 400 degrees F oven for 50 minutes or until done.
I baked the pie an additional 15 minutes and Granny Smith’s were still crunchy. Flavor was “okay” but would not use Granny Smiths again to make a pie. Disappointing after all that work!